Identification of the major allergens in wheat flour responsible for baker's asthma

Amano, Maho; Ogawa, Haruko; Kojima, Kensuke; T, Kamidaira; Satoh, Susumu; Yoshihama, Munehiro; Satoh, Takanori; Samejima, Tatsuya; Matsumoto, Isamu

doi:10.1042/bj3301229

Cited by 74 publications

(53 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Since such treatment will not reduce the total energy intake, weight gain may occur if patients do not manage proper appetite control. Additionally, wheat a-amylase inhibitors are major allergens in wheat flour (Amano et al, 1998), so patients with wheat allergy would be unable to use them.…”

Section: Discussionmentioning

confidence: 99%

Effects of single and long-term administration of wheat albumin on blood glucose control: randomized controlled clinical trials

Kodama

Miyazaki²,

Kitamura

et al. 2004

Eur J Clin Nutr

View full text Add to dashboard Cite

Objective: To examine the effects of single and long-term administration of wheat albumin (WA) on blood glucose levels and blood glucose control, respectively. Design: Randomly arranged crossover trial for single administration in healthy subjects and double-blinded randomized controlled trial for long-term administration (3 months) in diabetic patients. In vitro a-amylase inhibitory activity of WA was also determined. Setting: Central Research Laboratories of Nisshin Flour Milling Co. Ltd. (Saitama, Japan) for single administration and Aiwa Clinic (Saitama, Japan) for long-term administration. Subjects: A total of 12 healthy adult male volunteers for the single administration and 24 type II outpatient diabetics with mild hyperglycemia for the long-term administration. Interventions: Subjects took soups containing 0, 0.25, 0.5, and 1.0 g WA before test meals for single administration, and patients took soups with or without 0.5 g WA before every meal for the long-term (3 months) administration. Results: In vitro a-amylase inhibitory activity of WA was 150 times that of wheat flour. In the single administration experiment, WA suppressed peak postprandial blood glucose levels in a dose-dependent manner: 31, 47, and 50% reduction after 0.25, 0.5, and 1.0 g administrations, respectively. In the long-term administration, 0.5 g of WA did not affect fasting blood glucose levels, whereas it reduced hemoglobin A 1 c levels. No significant adverse effects such as hypoglycemia or gastrointestinal disturbances were observed in the two experiments. Conclusion: In the treatment of type II diabetic patients, WA might be a useful functional food, which, with diet and exercise, could help to improve blood glucose control without any critical adverse effects.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of single and long-term administration of wheat albumin on blood glucose control: randomized controlled clinical trials

Kodama

Miyazaki²,

Kitamura

et al. 2004

Eur J Clin Nutr

View full text Add to dashboard Cite

show abstract

“…Wheat protein is composed of water/salt-soluble proteins and water/salt-insoluble proteins. Proteins in the water/salt-soluble fraction, such as ␣-amylase inhibitor, peroxidase, glycerinaldehyde-3-phosphate dehydrogenase, serpin, and triosephosphate isomerase, have been considered to be major allergens in patients with bakers' asthma (13)(14)(15). On the other hand, Sandiford et al (16) showed that ␣-gliadin and fast -gliadin (water/salt-insoluble wheat proteins) are the allergens associated with bakers' asthma.…”

mentioning

confidence: 99%

Identification of the IgE-binding Epitope in ω-5 Gliadin, a Major Allergen in Wheat-dependent Exercise-induced Anaphylaxis

Matsuo

Morita

Tatham

et al. 2004

Journal of Biological Chemistry

164

186

View full text Add to dashboard Cite

Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a severe IgE-mediated allergic reaction provoked by the combination of wheat-ingestion with intensive physical exercise over the next few hours. Among wheat proteins, -5 gliadin, which is one of the components of fast -gliadin, has been reported as a major allergen in the anaphylaxis. In this study, we detected IgE-binding epitopes within the primary sequence of -5 gliadin using arrays of overlapping peptides synthesized on derivatized cellulose membranes. Sera from four patients with WDEIA having specific IgE to the fast -gliadin were used to probe the membrane. Seven epitopes, QQIPQQQ, QQLPQQQ, QQFPQQQ, QQSPEQQ, QQSPQQQ, QQYPQQQ, and PYPP, were detected within the primary sequence of -5 gliadin. By using sera of 15 patients, 4 of them, QQIPQQQ, QQFPQQQ, QQSPEQQ, and QQSPQQQ, were found to be dominant epitopes. Mutational analysis of the QQIPQQQ and QQFPQQQ indicated that amino acids at positions Gln 1 , Pro 4 , Gln 5 , Gln 6 , and Gln 7 were critical for IgE binding. These results will provide a useful tool for developing safer wheat products in addition to diagnostic and immunotherapy techniques for WDEIA.Food-dependent exercise-induced anaphylaxis is a distinct form of food allergy induced by physical exercise (1). Food items such as shrimp (2), hazelnut (3), buckwheat (4), corn (5), and celery (6) are responsible for the development of food-dependent exercise-induced anaphylaxis. However, of all of the various kinds of food, wheat is reported to be the allergen with the highest frequency in Japan (7). Symptoms are typically generalized urticaria and severe allergic reactions such as shock or hypotension. Because of this serious reaction, it is important to determine the causative food to avoid the allergic reaction. A challenge test consisting of ingestion of the assumed food followed by intense physical exercise is the only reliable method to determine the causative food and to diagnose the disease. However, the challenge test is not always safe because in some cases the test induces an anaphylactic shock. In addition, the most reliable treatment for this disease is to avoid taking the causative food or, alternatively, to take a rest after meals. However, in the case of wheat allergy, elimination causes a decline in the quality of life for the patients. Thus, an in vitro diagnostic method as well as hypoallergenic wheat is necessary for patients with wheat-dependent exercise-induced anaphylaxis (WDEIA). 1Recent studies have revealed the IgE-binding epitopes of several food allergens including egg (8), milk (9, 10), soybean (11), and peanut (12), whereas the IgE-binding epitopes for wheat allergen are controversial. Wheat protein is composed of water/salt-soluble proteins and water/salt-insoluble proteins. Proteins in the water/salt-soluble fraction, such as ␣-amylase inhibitor, peroxidase, glycerinaldehyde-3-phosphate dehydrogenase, serpin, and triosephosphate isomerase, have been considered to be major allergens in patients with bakers' asthma (13-15...

show abstract

“…In addition, amylase inhibitors cannot be used due to their allergenic potencies. 12,20) As a result of enzyme screening, bromelain and actinase showed high ability to hydrolyze peptide bonds near the proline residues with low amylase activities, [34][35][36][37] but some patients were also sensitive to bromelain itself. 38) Hence, actinase was selected to produce hypoallergenic flour.…”

Section: Production Of the Hypoallergenic Wheat Flour And Hypoallergementioning

confidence: 99%

“…The inhalation of wheat flour often causes asthma, 12) which is known as baker's asthma, a typical occupa-…”

Section: Symptoms Of Adverse Reactions To Wheat Flour and Responsiblementioning

confidence: 99%

Analysis of Food Allergen Structures and Development of Foods for Allergic Patients

Tanabe

2008

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Identification of the major allergens in wheat flour responsible for baker's asthma

Cited by 74 publications

References 21 publications

Effects of single and long-term administration of wheat albumin on blood glucose control: randomized controlled clinical trials

Effects of single and long-term administration of wheat albumin on blood glucose control: randomized controlled clinical trials

Identification of the IgE-binding Epitope in ω-5 Gliadin, a Major Allergen in Wheat-dependent Exercise-induced Anaphylaxis

Analysis of Food Allergen Structures and Development of Foods for Allergic Patients

Contact Info

Product

Resources

About